Ingredients
Chicken or Pork:
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⅓ lb chicken thigh pieces or pork belly slices (small cuts for quick cooking)
Aromatics & Spices:
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1 tbsp coconut oil
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2 cloves garlic, smashed
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1 bay leaf
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¼ tsp black peppercorns
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½ small red onion, sliced
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½ inch ginger, crushed
Sauce Base:
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2 tbsp soy sauce
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1 tbsp cane vinegar or apple cider vinegar
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½ cup coconut milk
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¼ cup water or broth
Exotic Twist:
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¼ cup small pineapple chunks
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½ tsp annatto powder (optional for color)
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1 small red chili, sliced (optional)
Finish:
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½ tsp brown sugar (to balance acidity)
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Fresh basil or green onion
Cooking Instructions (Platinum 1 QT Method)
1. Preheat the 1 QT Pan
Warm the cookware on medium until beads of water glide smoothly — ideal non-stick temperature.
2. Create the Flavor Base
Add coconut oil, then sauté:
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garlic
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onions
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ginger
Cook until soft and fragrant.
3. Add the Meat
Add chicken or pork and sear for 2–3 minutes until lightly browned.
4. Build the Adobo Sauce
Add in:
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soy sauce
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vinegar (do NOT stir for 20–30 seconds to cook off acidity)
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peppercorns
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bay leaf
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water/broth
Then gently stir.
5. Add the Coconut Milk
Pour in the coconut milk and annatto powder.
Reduce heat to low and let simmer uncovered for 8–10 minutes.
6. Add the Pineapple Blossoms
Add pineapple chunks and chili.
Simmer for an additional 3–4 minutes until the sauce thickens and becomes glossy.
7. Balance the Flavors
Add ½ tsp brown sugar to round out the tang.
Taste — adjust with a splash of soy sauce or vinegar if needed.
8. Finish
Turn off heat and top with fresh basil or green onion.
